Tomato and Ricotta Toast
Is there anything better than cocktail hour on a Saturday — drink in one hand, tasty bite in the other? This tomato and ricotta toast is the ideal little appetizer: quick, simple, and packed with flavour. Roasted tomatoes, creamy ricotta, and fresh basil on crispy grilled bread — what more do you need? It’s also a great way to use up that homemade sourdough and those overripe tomatoes. Cheers to cocktail hour!
Tomato and Ricotta Toast
Total time: 15 minutes
Hands-on time: 15 minutes
Serves: 4 as an appetizer
Ingredients
2 roma tomatoes (or any ripe tomatoes)
1 cup ricotta (250g)
Extra virgin olive oil
1 tsp lemon zest (about ½ lemon)
½ tsp salt and pepper
4 slices sourdough, baguette, or any crusty bread
Fresh basil, for garnish
Instructions
- Preheat grill to medium-high. Cut tomatoes into quarters and place on a grill-safe tray or foil. Drizzle with 1½ tbsp olive oil, season with salt and pepper, and grill for about 10 minutes, until blistered and charred.
- Meanwhile, mix ricotta with 1 tsp olive oil, lemon zest, salt, and pepper. Taste and adjust seasoning if needed.
- Brush bread slices with olive oil and grill for 1–2 minutes per side, until golden and crisp.
- To assemble, spread ricotta over grilled bread, top with tomatoes and torn basil. Finish with cracked black pepper and a drizzle of olive oil.
